The practice of organic agriculture was developed as a response to the environmental harm caused by the use of synthetic chemicals used in conventional agriculture.
Organic agriculture in addition to enhancing environmental health also helps recycles animal waste, produce healthier and tastier food etc. The benefits are counter balanced by higher food costs for consumers and low yields often recorded.
In general, organic agriculture is an approach to farming that prioritizes the use of natural and ecologically balanced practices, steering away from the use of synthetic chemicals, such as pesticides and fertilizers, as well as genetically modified organisms (GMOs).
This method emphasizes the importance of preserving soil fertility and promoting biodiversity while fostering sustainable interactions between plants, animals, humans, and the environment.
In simpler terms, organic agriculture is like nurturing a garden in harmony with nature. It involves working with the earth’s natural processes rather than trying to dominate or manipulate them.
By avoiding artificial additives and focusing on natural solutions, organic farmers aim to produce healthy, high-quality crops while preserving the health of the soil and surrounding ecosystems.
By embracing organic practices, farmers not only ensure the provision of nutritious and uncontaminated food for consumers but also contribute to the conservation of the environment, including water and air quality.
This approach also promotes the well-being of farm animals, encouraging their natural behaviors and minimizing the use of antibiotics and growth hormones.
Organic agriculture fosters a holistic understanding of the interconnectedness of all living things, striving for a sustainable and balanced relationship between agriculture and the environment.
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Advantages of Organic Agriculture
1. Food produced is healthier to consume because they are free of pesticides, herbicides and synthetic fertilizers.
2. Foods are better tasting as they contain no additives that can alter the taste. Studies have shown that organic foods have healthier chemicals and mineral salts that increase internal value and quality.
3. Higher levels of antioxidants: organic fruits and vegetables contain 40% more antioxidants thus reducing the risk of heart diseases, stroke and cancer.
4. Promotes healthy family
5. Protects the environment: as it uses manures instead of fertilizers, crop rotation instead of monoculture, weeding for herbicides and nitrogen fixing plants instead of nitrogenous fertilizers. Thus the environment is protected from pollution and contamination.
6. Promotes improved animal reproduction: research has shown that animals that feed on organic foods reproduce more compared to their non-organic food eating counterparts.
7. Supports local economy: purchasing organic foods support local farmers and their organic farmers thus creating more jobs.
8. It is cheaper: buying organic food may be expensive but it saves cost (health care) as it prevents occurrence of major and minor diseases.
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Disadvantages of Organic Agriculture
1. They are hard to find because only few local farmers are adopting organic farming and also because it takes twice as long to produce organic crops than the conventional.
2. They do not last long because they do not contain preservatives.
3. They are expensive i.e. the price of organic food is generally higher than that of conventionally grown food because a lot of manual labour is involved.
4. They do not have a strong promotion
5. They need a lot of efforts i.e. its labour intensive
6. Yields of organic crops have been found to be about 25% lower overall than conventional grown crops
In conclusion, The use of natural resources rather than agrochemicals e.g. fertilizers, pesticides, herbicides etc. for animal and crop production ensures healthy food and environment.
Organic agriculture has certain advantages, some of which include environmental conservation, tastier and healthier food rich in antioxidants, improved local economy etc. these benefits or advantages are counter balanced by low yields, expensive food, quick spoilage due to lack of preservatives, labour intensive practices etc.
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